#冬日生活打卡季#
The delicious loofah preserved egg soup is easy to learn, nourishing and nutritious, and I want to eat it once I eat it
The aroma of the loofah egg soup always evokes the taste buds in my heart. Whenever I think back to my childhood, sitting at my grandmother's house on a summer afternoon, with the breeze blowing on my face, my grandmother took out the freshly made loofah preserved egg soup, and the picture of the soup overflowing is still vivid.
As a traditional delicacy in the Jiangnan region, loofah egg soup has a history of hundreds of years. Its uniqueness lies in the combination of fresh loofah rind and delicious preserved eggs to give people a refreshing and sweet taste. To get a better understanding of this dish, I went to Gu Xiang Yuan, a long-established restaurant in Shanghai.
Located in the heart of Shanghai, Guxiangyuan has a history of decades and is one of the classics in the hearts of many Shanghainese. When I walked into the restaurant, I felt the smell of an old mansion, as if I was in the courtyard of the Qing Dynasty. In the kitchen of Gu Xiang Yuan, I had a food visit with Chef Li.
Chef Li told me that the skin of the loofah they use is a flower nail loofah, and the loofah is selected to be ripe but not too old, the skin is peeled off, soaked in lightly salted water, and then boiled. Preserved eggs, on the other hand, are sourced from trusted suppliers to ensure quality.
Next, Chef Li took me into the kitchen and started the cooking process of loofah preserved egg soup. First, he taught me how to cut the peeled loofah into thin strips and sauté it until it is slightly browned. Then, Chef Li puts the shredded loofah and an appropriate amount of fresh soup into the pot and slowly boils.
When the soup is boiling, he cuts the pre-boiled preserved eggs into small pieces and adds them to the soup. Immediately, Chef Li sprinkled in a little salt and chicken essence to adjust the taste. Finally, he sprinkles a spoonful of sesame oil on the soup noodles to enhance the aroma.
During the cooking process, I noticed that when Chef Li was cooking the loofah egg soup, he emphasized the mastery of heat and time. He said: "If the heat is too high, the loofah will easily become too rotten and affect the taste, and if the heat is too small, it will affect the aroma. At the same time, the mastery of time is also the key, after boiling for a long time, the loofah will become soft and rotten quickly, losing the taste of the loofah. ”
After communicating with Chef Li, I found that in the process of cooking loofah preserved egg soup, there are still places that can be optimized. For example, you can try different ingredients, such as yuba or shiitake mushrooms, to add depth to the palate. In addition, in terms of heat control, you can adjust the softness of the loofah shreds according to personal preference.
The uniqueness of the loofah egg soup lies in the combination of the freshness of the loofah skin and the mellowness of the preserved egg, which brings a balance in taste. Not only can it nourish the body, but it can also bring the enjoyment of food.
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills.